Deep Fried Lobster Recipe

Lobster tails: Cleaned and cut in half, these are the star of the dish, providing a rich and succulent seafood flavor.

All-purpose flour: This is used to create the crispy coating for the lobster tails.

Cornstarch: Combined with flour, it helps achieve a light and crunchy texture.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of spice and depth to the seasoning.

Buttermilk: Helps the flour mixture adhere to the lobster tails, ensuring an even coating.

Vegetable oil: Used for frying, it provides a neutral flavor and high smoke point.

When preparing the lobster tails for frying, make sure they are thoroughly cleaned and patted dry. Excess moisture can cause the batter to not adhere properly and can also lead to dangerous splattering when the lobster is placed in the hot oil. Additionally, for an extra crispy texture, you can double-dip the lobster tails by repeating the buttermilk and flour mixture steps before frying.

• lobster tails - Substitute with shrimp: Shrimp has a similar texture and flavor profile, making it a good alternative for deep frying.

• all-purpose flour - Substitute with rice flour: Rice flour provides a lighter, crispier coating when fried.

• cornstarch - Substitute with potato starch: Potato starch offers a similar texture and helps achieve a crispy exterior.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor, which can add a unique twist.

• buttermilk - Substitute with plain yogurt: Plain yogurt provides the same tangy flavor and helps tenderize the seafood.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and neutral flavor, making it ideal for deep frying.

• Allow the deep fried lobster to cool completely before storing. This prevents condensation, which can make the coating soggy.

• Place the cooled lobster tails in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This helps maintain their crispiness and prevents them from absorbing any unwanted odors from the fridge.

• Store the container in the refrigerator if you plan to consume the lobster within 2-3 days. For longer storage, freezing is recommended.

• To freeze, arrange the lobster tails on a baking sheet lined with parchment paper, ensuring they do not touch each other. This prevents them from sticking together.

• Place the baking sheet in the freezer for about 1-2 hours, or until the lobster is frozen solid. This method is known as flash freezing and helps maintain the texture of the lobster.

• Once frozen, transfer the lobster tails to a freezer-safe bag or airtight container. Label the container with the date to keep track of freshness.

• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen lobster tails on a baking sheet and cover them loosely with aluminum foil to prevent over-browning.

• Bake for 15-20 minutes, or until heated through. Alternatively, you can reheat them in an air fryer at 350°F (175°C) for 10-12 minutes for a crispier texture.

• Avoid microwaving the lobster tails as this can make the coating soggy and the meat rubbery.

• Preheat your oven to 350°F (175°C). Place the deep fried lobster tails on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes or until they are heated through.

• If you prefer a quicker method, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the lobster tails in the basket, making sure they are not overcrowded. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil or butter. Place the lobster tails in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, or until they are warmed through and crispy again.

• If you have a microwave, place the lobster tails on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. This method is the least recommended as it may make the lobster tails less crispy.

• For an extra touch, you can reheat the lobster tails by steaming. Place a steamer basket over boiling water. Add the lobster tails to the basket, cover, and steam for about 5-7 minutes or until heated through. This method helps retain moisture and flavor.

• Deep fryer: Essential for heating the oil to the precise temperature needed for deep frying the lobster tails.

• Mixing bowl: Used to combine the flour, cornstarch, salt, and black pepper.

• Tongs: Handy for carefully placing the lobster tails into the hot oil and removing them once they are golden brown.

• Paper towels: Necessary for draining the excess oil from the fried lobster tails.

• Measuring cups: Used to measure out the flour, cornstarch, buttermilk, and vegetable oil accurately.

• Thermometer: Useful for ensuring the oil reaches and maintains the correct frying temperature of 375°F (190°C).

• Whisk: Ideal for mixing the dry ingredients together evenly.

• Plate: For holding the dredged lobster tails before they go into the fryer.

• Knife: Needed for cutting the lobster tails in half if they are not pre-cut.

• Cutting board: Provides a safe surface for cutting the lobster tails.

Prepare ingredients ahead: Clean and cut the lobster tails in advance to save time during cooking.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer.

Pre-mix dry ingredients: Combine the flour mixture ahead of time and store it in an airtight container.

Buttermilk substitute: If you don't have buttermilk, mix milk with a bit of lemon juice or vinegar as a quick alternative.

Batch frying: Fry multiple lobster tails at once to reduce overall cooking time.